Dude,i guess you can have my "Dirty Bastard"ice cream recipe.

It's easier than you think. But you MUST have an ice cream churn.

7 oz dark chocolate couverture ,finely chopped(or semi sweet chocolate for you home cooks)
1c whole milk
1/2 t salt
1c heavy cream
6 oz dirty bastard ale
contents of 1 vanilla bean

1.put the chocolate in a mixing bowl, with a mesh strainer on top

2. combine the milk,salt,sugar, and vanilla into a sauce pot. scald.

3.while your sauce pot is scalding, whisk the egg yolks in a separate bowl.

4.when the milk mixture is warm, slowly add the warm mixture to the egg mixture while whisking. do not add to fast,or the eggs will coagulate.

5.place the egg and milk mixture back into the sauce pot.set on the range at a medium heat. using a wooden spoon, or a high temperature spatula, stir until the mixture becomes thick enough to coat the back of the spoon or ladle.

6. now, add your mixture(which is now a custard) to the bowl of chocolate,through the strainer, and mix until the chocolate is completely melted.

7.once the chocolate is melted,add the cream and Dirty Bastard ale,and mix until smooth.

8.now you must cool the mixture completely. I usually just let it cool off in the refrigerator for a couple of hours.

9.add the mixture to your ice cream churn and follow the instructions that came with your churn.

Dude! a "shout out" in the Detroit Free Press!

http://www.freep.com/apps/pbcs.dll/article?AID=2012203290325

Dirty bastard ice cream

Just for fun. Foie-sage.

It's a Foie gras and pork sausage. House made Traverse city cherry mustard. Duck confit ragout. Baguette bun.

Trout!

Morel reduction. Bacon and potato tartlet. Ramps. Also part of the Michigan inspired menu.

Faygo inspired dessert from the No.VI Chophouse

I made this dessert for our Michigan inspired Chefs tasting menu last night.

It is a house made faygo and vanilla bean ice cream, a shortbread cookie, citrus powder, citrus supremes, and faygo orange pop reduction.

I saw this while riding my bike through royal oak

1968 MV Gusta

Sweet bike. I love old bikes.

Here is the draft of our Michigan inspired dinner at the No.VI Chophouse for Wednesday March 28th

We still have seats available... Call to reserve...(248)305-5210

Dude,here is the recipe for my truffled popcorn.

Almost everyday, somebody will ask me for the recipe for my Truffled popcorn.If you don't have fresh black truffles, just omit them.



1/2 c of popcorn kernels
1 T olive oil
sea salt, to taste
chopped parsley
chopped chives
1T truffle oil
1 t fresh grated black truffle

1. use a large round sauce pot,pour the olive oil into the bottom of the pot
2. add the kernels,and turn the burner up to medium high,and cover with a lid.
3. the corn will start to pop,move the pan around a bit , to make sure the popped corn isnt sticking to the bottom.
4.when you hear the popping noise slow down,turn the burner off.
5.remove the lid and pour the popped corn into a large mixing bowl.
6. add remaining ingredients and toss with your hand...


There it is.cheers!

it surprises me to find out how very few people do not know how to make popcorn without a microwave,i hope this helps... the microwave is the devil!it destroys the integrity of any food!  

Dude,the Italian dinner at the No.VI Chophouse

Prosciutto and Olives. 'Nuff said.

Roasted Beets.Burrata Cheese.Bouquerones.Aged Balsamic.Frisee.

Lobster Gratin.Fava beans.sweet corn.Bacon lardons.Fine Herb.Chevre.

Carpaccio of beef.Tomato confit.Pecorino Romano.Celery leaves.Capers.Olive oil.Fleur de sal.

Pistachio gelato.Dark chocolate biscotti.Pistachio streussel.

My friend Scott, also a chef, brought this magazine in for me.

And it is awesome. Geared towards professional cooks.

Barrio

Last night we went to Barrio in Birmingham,MI.
The food was very good.I'm not into a lot of the wanna-be pretentious restaurants in Birmingham. Mostly, because they just aren't as great as they think they are. There are certainly exceptions to that.I think my "audience" knows the exceptions.
Barrio was not pretentious at all, it's kind of "hip" and cool, and the food was great. A lot of the options are taco related, which is cool with me. They aren't trying to be something that they aren't, they just have simple, great tacos, and some other Mexican fare. There were 4 of us, and we tried the fried oysters, some stewed chicken tacos with red onion escabeche and queso fresco, we also tried the brisket tacos with a corn salsa. Everything was spot-on. Everything was fresh, simple and straight forward. The house salsa,served warm, was a nice touch.

We also tried a couple of Margaritas, the house Margarita, was incredible.
Also we tried the signature Margarita, which I believe was just higher shelf Tequila, and a salted rim with chili powder. I have to say, that even the drinks were made with freshly squeezed juice, and to me there is no other way or substitute. We will be back, no doubt.

How about a chefs tasting menu? Here is an article that I, along with a couple other local Detroit area chefs are talking about doing tasting menus.

http://www.freep.com/article/20120318/COL20/203180326/Want-your-own-private-chef-for-a-night-Choose-a-restaurant?odyssey=mod%7Cnewswell%7Ctext%7CFRONTPAGE%7Cs

Healthy fish recipes.

I've had some requests for healthy fish recipes. So I will have a few ready to go by the end of this weekend. Also, if it is of interest, I can start posting a "healthy recipe of the week". I live an active lifestyle and eat as healthy as possible, so I would love to share some of the item that I eat on a daily basis, with you.

I love Mac and Cheese. Here is a simple recipe.add some shredded Parmesan cheese and gratinee it for an over the top presentation and textural difference.

Morney for mac n cheese

5c shredded white cheddar

5c shredded gouda

4c shredded parmesan

1 onion, small chop

2T garlic,minced

¾ lb butter

1c flour

6 quart heavy cream

1.      Sweat onion and garlic in butter

2.      Add flour, make roux

3.      Add cream, stir til roux thickens, cook roux out,about 20 mins.

4.      Add cheese, melt completely,while stirring

5.      Puree with beurre mixer,strain through china cap

6.      Season with salt.

*Note- a Morney sauce,is a basic Bechamel sauce,with the addition of cheese.
*Bechamel is one of the 5 "Mother Sauces". I wont tell you what that is. Do some homework and educate yourself,that is half the fun of cooking,ya?

Southern Italian tasting menu at the NO.VI Chophouse March 21

Prosciutto- Olives.crusty bread.aioli.

Roasted Beets- burrata cheese.Boquerones.Bitter greens.Citrus powder.

Lobster tail- Bacon lardons.Fava beans.Goat cheese gratinee.

Ravioli- Housemade sausage.Porcini mushrooms.Oven roasted tomato sauce.Ricotta salata.

Beef Carpaccio- Filet Mignon. Capers. Pecorino.Tomato Confit.

Chocolate Biscotti- Pistachio Gelato.Streussel.

House made fortune cookies

Yep.

Wednesday Chef's tasting menu for March 14 th at The NO.VI Chophouse

San Francisco

Cioppino- Shellfish. Tomato. Sourdough. Fennel.

Chinatown- Chinese steamer buns- pork belly. Five spice plum. Savory gingered fortune cookie.

French ( Belden Place ) - Duck confit. French green lentils. House made garlic sausage. Oven roasted tomato.

Italian ( North Beach ) - Housemade tortellini. Prosciutto di Parma. House made fresh goats milk ricotta. Fine herb.

Mission district ( Mexican) - Tres Leche- Salted caramel. Roasted pineapple.

red snapper escabeche.

March Chef's tasting menu's at the NO.VI Chophouse.

tasting of serrano ham. melon ribbons.cucumber brunoise.soft boiled egg.chilled olive oil tomato soup.25 year balsamic

Dessert- olive oil pancakes with dark chocolate.spanish honey.spherification of yogurt.mint.clementines.raw sugar.

Add caption

garlic shrimp.crusty corn bread.house pickled chili.garlic confit

tasting of serrano ham.

chicken wing confit.crispy breadcrumbs. green olive puree.

red snapper escabeche. crispy potato.aioli.spanish chorizo.sea salt.

deconstructed gazpacho.torn bread.lobster claw.cucumber.charred tomato

Here is what i want my bike to look like when its done.New clubman bars will be thrown on this weekend.